This recipe for a decadent Peanut Butter and Chocolate Cheesecake with a chocolate cookie crumb crust combines two favorite flavors to create the ultimate cheesecake.

Cheesecakes are definitely one of my favourite desserts. I have tried many varieties and though I don't I have a favourite, this Peanut Butter and Chocolate Cheesecake is definitely a strong contender.

Slice of peanut butter and chocolate cheesecake on dish.

This cheesecake is scrumptious! It has a chocolate Oreo cookie and peanut crust, three packages of cream cheese, one full cup of peanut butter and a can of sweetened condensed milk. It's also covered with chocolate ganache and topped with mini Reese's peanut butter cups.

Needless to say, it's a very decadent cake! It was also the heaviest weighing cheesecake I've ever made.

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How to Make it
Ingredients Overview
Steps Overview
More Desserts to Try
Peanut Butter and Chocolate Cheesecake

How to Make it

Here is an overview of the ingredients and steps needed to make the cheesecake. For precise amounts and instructions please see the recipe card at the end of the post.

Ingredients Overview

Chocolate cookie crumbs (I used Oreo brand)
Unsalted peanuts
Unsalted butter
Granulated sugar
3 packages cream cheese (block style)
Sweetened condensed milk
Creamy peanut butter (not the all natural kind)
Vanilla extract
Salt
Eggs
Heavy cream
Semi-sweet chocolate
Mini Reese’s peanut butter cups

Steps Overview

For the Crust:

Place a rack in the center of the oven and preheat it.
In the bowl of a food processor, pulse peanuts until finely ground. Add the cookie crumbs, melted butter and sugar and pulse until the ingredients clump together.
Transfer the crust mixture into a 9-inch springform pan. Using your fingers, press the crumbs evenly onto the bottom and sides of the pan.
Bake the crust for 8 minutes. Remove from the oven and set on a rack to cool.

For the Cheesecake:

Place a rack in the center of the oven and preheat the oven..
Beat the cream cheese until it's smooth and fluffy. Scraping down the bowl a couple of times.
Add the sweetened condensed milk and beat until combined.
Add the peanut butter and beat until it's evenly incorporated into the batter.
Add the sugar, salt and vanilla. Beat until there are no lumps remaining in the batter.
Add the eggs one at a time, beating until just incorporated. Do not over mix the batter once you have added the eggs or the cheesecake will puff and crack during baking.
Pour the batter onto the cooled cookie crust and smooth the top of the cheesecake with a rubber spatula. Gently tap the cheesecake pan on the counter a couple of times to settle the batter.
On the bottom rack of your oven place a pan filled with boiled water.
Place the cheesecake on the centre rack of the oven and bake until the center hardly jiggles when the pan is nudged, 50 to 55 minutes.
Remove the cheesecake from the oven and place it on a rack until completely cooled. Cover and refrigerate the cheesecake for at least 6 hours (preferably overnight).

For the Ganache Topping:

Place the chopped chocolate in a medium bowl.
Heat the heavy cream, butter and sugar in a saucepan and bring to a boil.
Pour the hot cream mixture over the chocolate and let the mixture stand for a few minutes. Stir until smooth.
Pour the chocolate ganache over the cooled cheesecake. If desired top the cake with chopped peanut butter cups.

Slice of peanut butter and chocolate cheesecake.

If you love cheesecake don't forget to take a look at my recipe for Mini Nutella Swirl Cheesecakes, they're irresistible!

More Desserts to Try

Peanut Butter and Chocolate Cheesecake

Author: Sweet and Savoury Pursuits, except for the recipe for the chocolate ganache which comes from Death by Chocolate: The Last word on a Consuming Passion by Marcel Desaulniers

This Peanut Butter and Chocolate Cheesecake combines two favourite flavours to create one incredibly delicious cheesecake recipe.

4.75 from 4 votes

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Prep Time 50

Cook Time 1

Total Time 1 50

Course Dessert

Cuisine American

Servings

Calories 599 kcal

Ingredients

For the crust:

1.5 cups chocolate cookie crumbs Oreo
½ cup unsalted peanuts finely ground
5 tablespoons unsalted butter very soft
3 tablespoons granulated sugar

For the cheesecake:

3 packages cream cheese softened
1 ml can sweetened condensed milk 300 .
1 cup creamy peanut butter not all natural
¾ cup granulated sugar
2 teaspoons pure vanilla extract
⅛ teaspoon sea salt
3 large eggs at room temperature

For the ganache topping (recipe from Death by Chocolate):

½ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon granulated sugar
6 ounces good quality chopped semi-sweet chocolate 170 g.

For the garnish:

20 mini Reese’s peanut butter cups coarsely chopped

Instructions

For the crust:

Place a rack in the center of the oven and preheat the oven to 325°F.
In the bowl of a food processor, pulse peanuts until finely ground.
Add the cookie crumbs, melted butter and sugar. Pulse just until ingredients are combined and mixture clumps together.
Transfer crumbs into a 9-inch springform pan and using your fingers, press crumbs evenly onto the bottom and up (about 2 inches) on the sides of the pan.
Bake the crust for 8 minutes. Remove from the oven and set on a rack to cool.

For the cheesecake:

Place a rack in the center of the oven and preheat the oven to 325°F.
Put the cream cheese in the bowl of a stand up mixer and beat (using the paddle attachment) on a medium high setting until the cream cheese is smooth and fluffy, about 3 minutes. Scrape down the bowl and beat for another minute.
Add the sweetened condensed milk and beat for 1 more minute.
Add the peanut butter and beat until the peanut butter is evenly incorporated into the batter, scraping down the bowl as necessary.
Add the sugar, salt and vanilla. Beat until there are no lumps remaining in the batter.
Add the eggs one at a time, beating until just incorporated. Do not over mix the batter once you have added the eggs or the cheesecake will puff and crack during baking.
Pour the batter onto the cooled cookie crust and smooth the top of the cheesecake with a rubber spatula. Gently tap the cheesecake pan on the counter a couple of times so that the batter settles.
On the bottom rack of your oven place a pan filled with boiled water.
Take the cheesecake pan and place it on the centre rack of the oven and bake until the center hardly jiggles when the pan is nudged, 50 to 55 minutes. Set the cheesecake on a rack and let it cool completely. Cover and refrigerate the cheesecake for at least 6 hours (preferably overnight).

For the ganache:

Place the chocolate in a medium bowl.
Heat the cream, butter and sugar in a saucepan and bring to a boil.
Pour the cream over the chopped chocolate and let the mixture stand for a few minutes before stirring until smooth.
Pour the ganache over the cooled cake and then top with the chopped peanut butter cups

Nutrition

Calories: 599kcalCarbohydrates: 45gProtein: 12gFat: 42gSaturated Fat: 19gCholesterol: 106mgSodium: 324mgPotassium: 369mgFiber: 2gSugar: 36gVitamin A: 920IUVitamin C: 0.5mgCalcium: 128mgIron: 1.5mg

Keyword Peanut Butter and Chocolate Cheesecake, Peanut Butter Cheesecake

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Comments

4.75 from 4 votes (4 ratings without comment)

Peanut Butter and Chocolate Cheesecake

How to Make it

Ingredients Overview